10 Fish Fingers
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 190 kcal | 10% |
| Fat | 7.6 g | 11% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 16.0 g | 6% |
| of which sugars | 2.0 g | 2% |
| Fibre | 0.10 g | — |
| Protein | 14.0 g | 28% |
| Salt | 0.75 g | 13% |
Open Food Facts, ODbL, record updated 1 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Haddock (Fish) (64%) Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) Rapeseed Oil Salt Potato Starch Wheat Starch (contains Gluten) Yeast Colour: Paprika Extract, Curcumin Turmeric - Raising Agent: E503.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Breaded fish”: 9.23 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.